Document Detail


Astringency of Foods May Not be Directly Related to Salivary Lubricity.
MedLine Citation:
PMID:  22901020     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
  Astringency, a tactile sensation felt in the mouth after exposure to various foods, is poorly understood. Our objective was to investigate the mechanism of astringency by determining if it was related to a loss of saliva's ability to lubricate mouth surfaces. We used 2 complementary approaches: (1) instrumentally determining if astringents decrease salivary lubricity and (2) determining if human subjects could perceive these changes. Instrumentally measured friction of saliva-tannin mixtures was greater than that of saliva-water mixtures, but these differences were not detectable by human subjects. Adding alum or acid to saliva did not increase friction measured either instrumentally or by human subjects rubbing the mixture between their thumb and fingers. Thus a loss of salivary lubricity is likely not a central mechanism of astringency.
Authors:
Catherine A Lee; Zata M Vickers
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-8-17
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-8-20     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Institute of Food Technologists®
Affiliation:
Authors are with Dept. of Food Science and Nutrition, Univ. of Minnesota, 1334 Eckles Ave. St. Paul, MN 55108 U.S.A. Direct inquiries to author Vickers (E-mail: zvickers@umn.edu).
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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